Nothing beats the cozy feeling of biting into a soft, chocolatey treat that also has a spicy marshmallow surprise inside. This Hot Cocoa Marshmallow Cookies Recipe isn’t just a cookie—it’s like dessert in a warm hug, perfect for brightening any chilly afternoon.

The image shows several round dark brown chocolate cookies arranged on a white marbled surface. Each cookie has a smooth, thick white dollop of cream in the center, topped with small pieces of dark chocolate shavings. One cookie is broken in half, revealing a soft and creamy layer of white filling inside with some melted chocolate on it. The cookies have a rough, slightly cracked texture on the outside, with scattered bits of chocolate around them. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Cocoa Marshmallow Cookies Recipe
Top Tip
How to Serve Hot Cocoa Marshmallow Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Cocoa Marshmallow Cookies Recipe

Why You'll Love This Recipe

I’ve made these Hot Cocoa Marshmallow Cookies more times than I can count, and every single time, they deliver that perfect balance of chocolate richness and pillowy marshmallow goo. What makes this cookie so addictive? It’s all about that soft center that melts with every bite.

Chocolatey Goodness: The blend of cocoa powder and chopped chocolate garnish gives the cookie intense flavor without overwhelming sweetness.
Marshmallow Magic: Adding marshmallows halfway through baking keeps them soft and melty instead of burnt or tough.
Simple Ingredients: You probably have most of these pantry staples on hand already.
Perfect Texture: Crispy edges and tender centers, exactly how I love my cookies—and I promise you will too.

The image shows a top view of multiple round chocolate cookies arranged neatly on a white marbled textured surface. Each cookie has a thick, dark brown base with a smooth, round layer of white cream in the center. On top of the cream, there are small, scattered pieces of chocolate shavings, adding a textured detail. The cookies are spaced evenly, with small crumbs and chocolate bits scattered around them on the surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Hot Cocoa Marshmallow Cookies Recipe has a role in creating that perfect cookie. The cocoa powder brings deep chocolate flavor, while the marshmallows add a gooey surprise. Here’s why these ingredients shine together and some shopping tips to get the best results.

Flat lay of a small mound of all-purpose flour, a small heap of unsweetened cocoa powder, a small white bowl of baking soda powder, a small white bowl of kosher salt, a few pieces of unsalted butter at room temperature, a small pile of light brown sugar, a small pile of granulated sugar, two large whole brown eggs with clean shells, a small white bowl of pure vanilla extract, several large marshmallows cut in half horizontally arranged neatly, a small white bowl filled with finely chopped chocolate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The sturdy base for your cookies, giving them structure without heaviness.
Unsweetened cocoa powder: Look for Dutch-processed for a smoother, less acidic chocolate flavor.
Baking soda: Helps cookies rise and creates those tender edges we all love.
Kosher salt: Balances the sweetness and enhances all the flavors.
Unsalted butter: Using room temperature butter allows for better creaming, which means fluffier cookies.
Light brown sugar: Adds moisture and a subtle caramel note, contributing to soft centers.
Granulated sugar: For a slight crunch in the bite and balance of sweetness.
Large eggs: Bind ingredients together and add richness.
Pure vanilla extract: Elevates the overall flavor and deepens the chocolate notes.
Large marshmallows: Cutting these in half makes sure they melt perfectly without turning into a puddle.
Finely chopped chocolate: I use dark or semisweet—it’s a lovely garnish that melts slightly over the warm cookie.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Hot Cocoa Marshmallow Cookies Recipe is how easy it is to tweak based on what you have or crave. I like to play around with add-ins or slight swaps so I can enjoy something different every time.

Variation: Sometimes I throw in a handful of crushed peppermint candies for a little holiday twist—super festive and it pairs beautifully with the marshmallow!
Dairy-Free Version: Swapping butter for coconut oil works well if you're avoiding dairy, and the coconut adds a subtle, delicious flavor.
Extra Gooey: Adding mini marshmallows on top right after baking takes the goo factor to the next level.

Step-by-Step: How I Make Hot Cocoa Marshmallow Cookies Recipe

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. This ensures everything’s evenly distributed and prevents clumps—always worth taking the time here.

Step 2: Cream Butter and Sugars

In your mixer fitted with the paddle attachment, beat the butter with both sugars on medium-high speed until it looks light and creamy—this usually takes about 2 minutes. This step introduces air, making those cookies delightfully tender.

Step 3: Add Eggs and Vanilla

Mix in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl so you don’t miss any pockets of yum. It might look a little curdled—that’s perfectly normal at this point.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients and mix on low speed, just until you can’t see any flour. Overmixing will make the cookies tough—this is a common mistake I learned to watch out for, so trust me on this part.

Step 5: Bake and Add Marshmallows

Scoop round tablespoons of dough onto your prepared pan, leaving about 2 inches apart. Bake for 8 minutes, then quickly open the oven and gently press a halved marshmallow into each cookie. Pop the tray back in and bake for one more minute—this short final bake lets the marshmallow soften without burning.

Step 6: Cool and Garnish

Once baked, let the cookies cool for a few minutes on the sheet before transferring them to a wire rack. While they’re still warm, sprinkle finely chopped chocolate on top—this adds a gorgeous finishing touch that melts slightly and looks irresistible.

Top Tip

From countless batches of these Hot Cocoa Marshmallow Cookies, I’ve learned a few tricks that really make a difference. Keep these tips in mind for a foolproof baking session that leaves your kitchen smelling like a chocolate wonderland.

Marshmallow Timing: Adding marshmallows halfway through baking prevents them from melting into nothing—a tip I wish I’d known earlier!
Butter Temperature: Make sure your butter is soft but not melted; this makes creaming easier and your cookies fluffier.
Don't Overmix: Once you add the dry ingredients, mix just enough to combine. This keeps the texture tender.
Chill the Dough (Optional): If you have time, letting the dough chill for 30 minutes tightens flavors and can give a chewier texture.

How to Serve Hot Cocoa Marshmallow Cookies Recipe

Garnishes

I’m a sucker for a sprinkle of finely chopped dark chocolate right after baking—it melts over the marshmallow, adding a little extra indulgence. Sometimes, a pinch of flaky sea salt on top adds a wonderful contrast that takes these cookies to the next level.

Side Dishes

Pair these cookies with a rich mug of hot chocolate or your favorite coffee. For a cozy brunch or dessert board, I like adding fresh fruit or a scoop of vanilla ice cream to balance the richness.

Creative Ways to Present

For parties, I’ve arranged these cookies with mini mugs of milk or hot cocoa on a festive tray. Layering cookies with marshmallow skewers and even a sprinkle of edible glitter can turn your snack into a fun treat that guests rave about.

Make Ahead and Storage

Storing Leftovers

I usually store these cookies in a single layer inside an airtight container once they’re completely cooled. This keeps the marshmallows from sticking together and preserves the soft texture. They stay fresh at room temperature for 2 to 3 days, perfect for keeping your snack stash ready.

Freezing

Freeze the raw cookie dough balls without marshmallows on a baking sheet, then transfer them to a freezer bag once solid. When you’re ready, bake them and add marshmallows as usual for fresh-tasting cookies anytime.

Reheating

Warm leftover cookies in the microwave for about 10 seconds or pop them in a low oven for a few minutes. This revives that melty marshmallow center and toasty chocolate, making each bite like freshly baked.

Frequently Asked Questions:

Can I use mini marshmallows instead of large ones?

You can, but large marshmallows cut in half give a better gooey center without melting too much. Mini marshmallows might dissolve more and lose that delightful soft texture.

What if I don’t have cocoa powder?

Cocoa powder is key for these cookies’ rich chocolate flavor. If you don’t have any, you could try melted chocolate, but you’ll need to adjust other ingredients and the bake time. It’s best to have unsweetened cocoa powder on hand for recipes like this.

How do I prevent marshmallows from burning?

The trick is to add marshmallows after the initial baking (around 8 minutes), then bake just one more minute. This keeps them soft and melty without overcooking or browning too much.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure it includes xanthan gum for structure. The texture might be slightly different, but still delicious.

Final Thoughts

This Hot Cocoa Marshmallow Cookies Recipe has a special spot in my baking routine because it feels like sharing a hug with every bite. Baking something this comforting at home is easier than you think, and you’ll be so proud of the delicious results. Trust me—once you make these, you’ll want to stash cookies everywhere for a quick chocolatey pick-me-up!